Overheated cooking oil will start to bubble or froth excessively and/or smoke. The frothing action might cause the oil to overflow the pan and ignite. The fire is intense and could surge up and out of the pan almost instantly.
Facts and figures
- A study published by the U.S. Consumer Product Safety Commission found that 75% of range or stove fires started with food ignitions. Forty-three percent began with cooking oil; 33% started with fish or meat. Sixty-three percent of the range or stove fires beginning with food occurred when someone was frying.
- Fifty-eight percent of the people who were injured in non-fatal reported home cooking fires during 2005-2009 were injured when they tried to fight the fire themselves.
- One of every four home fires reported in 2005-2009 started with fat or grease. One of every three reported fire injuries resulted from these fires
NFPA's Fire Analysis & Research Division